Stuffed Capsicum - [Baked]

This recipe I created to increase my count of vegetarian side dishes in parties. Usually, when most of the guests are non-vegetarian, they prefer to eat non-veg more and my veggie side always suffers, sulking at the corner. So, dishes like this entertain both side of the food lovers. It is perfect because, I do not need to put in a lot of effort and the dish does not overwhelm my guests. Anyways, without any more ado - let me get started :)

Stuffed Capsicum
Preparation

1. Take a whole - big green - capsicum. Now, depending on the size of the portion that you want these are the three sections that I recommend:

• Cut into three vertical sections - If you just want people to get a taste and not be overwhelmed by the size, this is the perfect portion.
• Cut into two halves, horizontally from the center -this is a good size if you are making it for family lunch etc
• Just cut and scoop the top cap of the capsicum - this is ideal for an "all vegetarian" menu.
  

2. Clean the inside of the capsicum cups and smear oil lightly on its outer surface
3. For the fillings, boil 2-3 potatoes. 3 Potatoes is good for 2 large capsicums and 6 portions. Mash the potatoes
4. Chop onions and green chillies and mix with mashed potatoes
5. In a wok, heat some oil
6. Put some cumin seeds. When they start to splutter, add the potato mix, red chilly powder, amchoor powder (dry mango) and salt to taste. Stir the mixture well
7. Take the filling off the gas and let it cool
8. Heat an oven at 350F

Stuff and Bake
1. Fill in each capsicum cups with the potato mixture
2. Put the filled capsicums in an oven safe plate and bake for 15 minutes
3. Garnish with Coriander and serve

Additional Tips
1. You may add dry fruits like almonds or cashews to the potato mix for a richer taste
2. The filling can be made of ground meat or previous day's left over vegetables

Enjoy!